ALIGOT
Mash potato or as we call it pomme purée is always great, but what's even better is this recipe from Aubrac where we're going to add some delicious Tome fraîche de l'Aubrac to make it the most cheesiest and delicious mash potato. I must warn you, you won't need a gym session after this. Ok, let's get cooking!
Equipment
- 1 Ricer or tamis
- 1 Large pot
- 1 Wooden spatula
Ingredients
Aligot
- 1 kg Yukon gold (2lbs) Washed, skin on, same sizes
- 5 sprigs Thyme
- 2 sprigs Rosemary
- 1 tsp Elbow grease
- 4 pcs Garlic cloves
- 250 ` gr Butter (1/2 lb) Room temperature
- 150 ml Crème fraiche (2/3 cup) You can use 35% as well
- 500 gr Tome fraîche de l'Aubrac (1 lb)
- To taste Salt and pepper
Instructions
- In a large pot filled with salted water, on medium high heat, place the potatoes, garlic, thyme and rosemary.
- Bring it to a boil and cook until a knife comes out of the potatoes with no resistance.
- Once cooked, drain the water out of the potato and peel them as well as the garlic.
- Rice the potatoes and garlic and place them back into the pot (cleaned out of all remaining herbs).
- Add the butter and cream on a low heat and a stir with your wooden spoon until your arm feels like it's about to fall (that's where you'll need the elbow grease).
- Slice the cheese into thin strips.
- Keep beating the pomme purée, while adding the slices of Tome little by little, constantly stirring. This will activate the gluten and make the potatoes stringy and elastic.
- When you're able to lift your spoon of the pot and have a ribbon of cheesy mash potato, your Aligot is almost ready.
- Rectify your seasoning with salt and pepper and serve while piping hot.
- Bon appétit!
